HOWARD L. PUCKETT
Yield
10 cups (serving size: 1/2 cup)

This recipe comes from a community cookbook printed in 1914 and has been a part of my Thanksgiving and Christmas dinners for many years. We eat this sorbet instead of the traditional cranberry sauce. My grandchildren just love it.

How to Make It

Step 1

Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat, and cook 15 minutes or until all cranberries pop. Strain cranberry mixture through a fine sieve over a bowl, discarding solids. Cover and chill.

Step 2

Pour the cranberry mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon cranberry ice into a freezer-safe container; cover and freeze 1 hour or until ready to serve.

Ratings & Reviews

QueeTheBean's Review

QueeTheBean
November 27, 2013
This sorbet is so simple to make and is absolutely lovely to serve. I usually make it for Thanksgiving or Christmas as a lighter alternative to cake or pie. Not too sweet, not too tart. I wish this recipe got some more attention, as I think a lot of people would be surprised how good it is. Thinking of adding a few fresh mint leaves to my next batch.

SunnyeT's Review

SunnyeT
July 04, 2013
N/A

GayleR's Review

GayleR
November 11, 2010
Easy and good. If I make it again, though, I'll make a half recipe, since this was twice the capacity of my ice cream freezer.